The Dream To Become Head Sommelier Before 30

The World of Wine is beautifully showcased by an army of talented Sommeliers, who help the consumer discover their next favourite bottle, understand the different regions and pair a delicious meal with the right Glass of Bubbly.

In this feature, I speak with a man who has helped many people to discover the vast world of Wines and Sparkling Wines, his name is Choolun Curvin, let’s find out a bit about his life as a Sommelier.

Tell Us About Yourself

I was a waiter who was passionate about fine dining cuisine and wine art, It All started in 2011 when my passion for wine began with Constance Hotels. My vision changed from that day I knew I wanted to be a head sommelier one day!

After I left the Constance company I still was not able to become a commis sommelier, but I didn’t give up, I took another challenge for a supervisor restaurant where I was learning about cheese, cold cuts and how to manage a team. 2 years after working with Preskil Beach & Resort, I got an offer to become a commis sommelier in the south of Mauritius Outrigger Resort & Spa.

From that day I set my target for how and which year I will grow in this field. After 2 years I left Outrigger company as an Assistant Sommelier, I wanted to see more places and continue to build my career, so I went on cruise ships. Celebrity Eclipse was another challenge on how to manage and serve a ship with 2,850 guests. That was my biggest challenge so far, after 2 contracts I told myself that was enough experience on ships.

I returned to Seychelles Island with Constance Hotels as an Assistant Sommelier of the main dining restaurant then after 2 years, covid arrived this was very challenging.

I stepped down as Assistant Sommelier, my wife was pregnant, I told myself that my daughter would be my hope so I named her ‘HOPE’. After 1 year I got an opportunity to become a Sommelier again, but this time as a Head Sommelier, driving the sales, training, menus and events as well as training the restaurant team to participate in WSET 1 in Nov 2022 and WSET 2 in March 2023 I have achieved all my goals of the year and finish the year with best wine revenue to the department (Director F&B)

Soon I will be moving to Mauritius As the Head Sommelier of Beachcomber Trou Aux Biche & Golf joining on 16 Oct, but keep that for later.”

Do You Remember Your First Experience With Sparkling Wine? When It Was And What Kind Of Wine It Was?

“My first experience with sparkling wine was 2015 Graham Beck Rosé at a hotel in Mauritius, I still have the memories of the taste, this Methode Cap Classique was creamy with red fruit and apple, with a rich mousse and toasted and a long finish.”

What Inspired You To Become a Sommelier?

“My vision is to become a smart and knowledgeable food and beverage director so this is a smart move to become a director one day.”

Where’s The Most Memorable Place You’ve Enjoyed A Glass of Bubbly?

“Prosecco Bolla extra dry bio organic, crisp sparkling wine to keep on hand for any occasion, then look no further than Bolla Prosecco. It looks great in the glass with its enticing straw color and the aromas of ripe fruit will have you licking your lips. It is off-dry with refreshing bubbles that tickle the palate and set the mood for having a little fun. It is the perfect summer sparkling wine!”

Thank you, Choolun, for sharing your words, knowledge and experiences with us and we at Glass of Bubbly wish you the very best for the future!

Images belong to Choolun Curvin. Glass of Bubbly was granted permission, to use them.